Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Pound Cake with Peaches and Cream 3.7 (3) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 55 mins Servings: 8 Yield: 1 5-by-9-inch cake All you have to do to assemble this "layer cake" is whip some cream and slice some peaches, arrange them on pieces of store-bought pound cake, and then pop the whole thing in the freezer to set. Ingredients 3 peaches, sliced into ¼-inch-thick wedges ¼ cup plus 1 tablespoon confectioners' sugar 1 cup cold heavy cream 1 store-bought pound cake, sliced horizontally into 3 even pieces Directions Toss peaches with 1 tablespoon sugar. Whisk cream and remaining 1/4 cup sugar until stiff peaks form. Line a 5-by-9-inch loaf pan with plastic wrap, leaving a 3-inch overhang on all sides. Lay bottom slice of pound cake in pan. Arrange half the peaches on top in a single layer. Spread half the whipped cream over peaches, and top with middle slice of pound cake. Repeat with remaining peaches, whipped cream, and slice of pound cake. Wrap cake gently with plastic wrap, and freeze for at least 45 minutes. Remove cake from pan by using plastic overhangs to lift. Slice cake into 1-inch-thick slices. Serve immediately. Rate it Print